Seventy Four Cents

That's how much the beef cost for dinner last night. Not per serving nor per pound but for all three of the beef shanks in the package. There were two large ones and one small one -- enough for a meal for the two of us.

As temperatures plummeted during the day, once again warming comfort food would make the perfect dinner. And there's nothing like a braise simmering in the kitchen on a cold or a snowy day.

A favorite recipe for Braised Veal Shanks was used for the beef, for on the prairie we prefer our steers in extra large size and rarely see veal in our markets.
Everything to make this dish was in the pantry so we didn't have to go out in the cold for provsions. Served over buttered noodles and with a side of roasted asparagus, it was a warming dinner for a cold night. Served on the Christmas china, of course!

Braised Beef Shanks

4 veal shanks, cut 2 inches thick
6 tbsp. butter
2 tbsp. olive oil
1 c. white wine
Salt
Freshly ground pepper
6 fresh, ripe tomatoes, peeled, seeded & chopped or 1 lg. can Italian style plum tomatoes
1/2 c. chicken broth
1 tbsp. garlic, minced
2 tbsp. parsley, minced
1 tbsp. lemon rind, coarsely grated

Saute shanks in butter until lightly colored. Add white wine and salt and pepper to taste. Let the wine boil for about 5 minutes, add tomatoes, and let them soften in the wine and butter. Add the broth, cover skillet, and simmer shanks 1 1/2 hours until tender. DO NOT OVERCOOK or meat will become stringy and fall away from bones. Transfer shanks to platter and sprinkle with the garlic, lemon and parsley.